Indulge in a lush medley of mushrooms
(7 votes)
Cook: 15 Mins
Serves: 4
Price: 71p per serving
Nutritional Information
Each 168g serving contains
Energy
1504kj
360kcal
1504kj
360kcal
18%
Fat
13.9g
13.9g
Med
20%
20%
Saturates
4.7g
4.7g
Med
24%
24%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
1.18g
1.18g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
895kj/214kcal
Typical energy values per 100g:
895kj/214kcal
Ingredients
20g butter
2tbsp olive oil
1 shallot, finely chopped
1 clove garlic, crushed
1tsp chopped parsley
½tsp thyme
Baker’s Selection Sourdough Batard, cut into 8 x 1cm-thick slices
150g Extra Special Baby Portobello Mushrooms
20ml white wine
2tbsp 50% less fat crème fraîche
Green salad, to serve
Method
1
Preheat the grill to high.
2
Over a medium heat, melt the butter and 1tbsp of the oil in a frying pan. Add the shallot, garlic, parsley and thyme, fry for 8 mins until soft, stirring occasionally.
3
Meanwhile, put the slices of bread on a baking tray and drizzle over the rest
of the oil. Grill for 1 min
on each side, until golden.
4
Add the mushrooms to the pan and turn up the heat. Sauté for 5-8 mins until golden. Add the wine, cook to reduce by half, then stir in the crème fraîche.
5
Divide the toast between 4 plates, then pile the mushrooms on top. Serve with a little green salad.